Poached Pears en Croute
- Pears (any variety, any amount)
- Palm Sugar (or Brown Sugar)
- Coconut oil (or Butter)
- Walnuts (or not)
- Cinnamon (a bunch)
- Salt (a pinch)
- Water (or cider, wine, etc…)
- Halve the pears, scoop out their seeds and stems. Maybe peel them, maybe don’t.
- Place the pears cut side down in a large skillet. Sprinkle your sugar over the fruit, if the fruit is super ripe maybe you don’t need too much? Scatter a few pats of coconut oil or butter over the pears. Shake some cinnamon into the skillet, toss in the walnuts, add the salt.
- Pour water (or any liquid) into the skillet until it’s about half way up the pears. Bring everything to a boil and then drop the heat to its absolute lowest setting and let everything simmer until the pears are tender as pillows. The liquid will cook down into a thick caramel sauce. Love this.
- Eat, serve, enjoy.
- 1 tablespoon Yeast
- 1 cup Brown Rice Flour
- 1/2 cup White Rice Flour
- 1/4 cup Sweet Rice Flour
- 1/4 cup Tapioca Flour
- 1 teaspoon Xanthan GUm
- 1/2 cup Coconut Milk
- 1/3 cup+1 tablespoon Water
- 1/3 cup Sugar (palm or otherwise)
- 1/4 cup Oil (Coconut, Rice Bran, etc…)
- 1 Whole Egg
- 1 Egg Yolk
Lightly adapted from DessertFirstGirl.com
- 1 cup Blanched Almonds
- 2/3 cup Sugar
- ¼ cup Coconut Oil
- 2 teaspoons White Rice Flour
- 1 teaspoon Tapioca Starch (or Corn Starch)
- 1 Egg
- 1 Egg White
- 2 teaspoons Almond Extract
- 1 teaspoon Vanilla Extract
- In the bowl of a stand mixer add the yeast, brown rice flour, white rice flour, sweet rice flour, tapioca flour and xanthan gum. Whisk everything to combine.
- In a small saucepan over medium-low heat stir the coconut milk, water, sugar and oil together until they are mixed and hot to the touch (110-120 degrees).
- With your mixer on low pour the warm liquid mixture into the flour blend. Add the whole egg and egg yolk and mix on medium until the dough begins to pull away from the sides.
- Cover the bowl with a towel and place it in a warm spot to rise for 30-40 minutes. Preheat your oven to 350 degrees.
- While the dough is rising start making the filling. Buzz the almonds in a food processor until they’re fine and sandy.
- Add the sugar, coconut oil, flour and starch and pulse until everything is well mixed.
- Add the egg, egg white and extracts and buzz everything for at least a minute. It should look smooth and shiny when you turn off the processor.
- Line a cake pan, pie dish or large skillet with parchment paper. Spread some flour on your table and your hands to begin rolling out the bread dough.
- Roll the dough into a large circle and place it into your cooking dish.
- Spread the frangipane into the dough. Place the pears and any remaining caramel (from cooking the pears) into the frangipane. Fold over any dough you have hanging over the edge of your pan.
- Bake the dish for 30-40 minutes, or until the bread is crusty on the top and the frangipane is set.
- Serve with spoons and a smile.